Guest guest Posted March 9, 2009 Report Share Posted March 9, 2009 I've been looking through recipes on the web (I found this one on VegWeb) and this one appeals today: Banana Gingerbread Slices Ingredients (use vegan versions): 275 g/10 oz/2,5 cups plain flour 5 ml/1 teaspoon bicarbonate of soda 20 ml/4 teaspoon ground ginger 10 ml/2 teaspoon mixed spice 115 g/4 oz/0,66 cup soft light brown sugar 60 ml/4 tablespoon sunflower oil 30 ml/2 tablespoon molasses or black treacle 30 ml/2 tablespoon malt extract 2 egg-substitutes (1 egg = 2 tablespoon soy-flour + 2 tablespoon water) 60 ml/4 tablespoon orange juice 3 ripe bananas 115 g/4 oz/0,66 cup raisins or sultanas Directions: Bananas make this spicy bake delightfully moist. 1. Preheat the oven to 180 C/350F/Gas 4. Lightly grease and line a 28 x 18 cm/11 x 7 in shallow baking tin. 2. Sift the flour, bicarbonate of soda and spices into a mixing bowl. Place the vegan sugar in the sieve over the bowl, add some of the flour mixture and rub through the sieve with a wooden spoon. 3. Make a well in the centre of the dry ingredients and add the oil, molasses or treacle, malt extract, egg subsitute and orange juice. Mix thoroughly. 4. Mash the bananas on a plate. Add the raisins or sultanas to the gingerbread mixture then mix in the mashed bananas. 5. Scrape the mixture into the prepared baking tin. Bake for about 35 - 40 minutes or until the centre of the gingerbread springs back when lightly pressed. 6. Leave the gingerbread in the tin to cool for 5 minutes, then turn out on to a wire rack to cool completely. Transfer to a board and cut into 20 slices to serve. The cake can be stored for a few days - if you can resist it :-) Enjoy!! Serves: 20 slices Preparation time: 1 hour Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 10, 2009 Report Share Posted March 10, 2009 Thats a good recipe - I love gingerbread. I might try baking it next weekend. Vicky , " heartwerk " <jo.heartwork wrote: > > I've been looking through recipes on the web (I found this one on VegWeb) and this one appeals today: > > Banana Gingerbread Slices > > Ingredients (use vegan versions): > > 275 g/10 oz/2,5 cups plain flour > 5 ml/1 teaspoon bicarbonate of soda > 20 ml/4 teaspoon ground ginger > 10 ml/2 teaspoon mixed spice > 115 g/4 oz/0,66 cup soft light brown sugar > 60 ml/4 tablespoon sunflower oil > 30 ml/2 tablespoon molasses or black treacle > 30 ml/2 tablespoon malt extract > 2 egg-substitutes (1 egg = 2 tablespoon soy-flour + 2 tablespoon water) > 60 ml/4 tablespoon orange juice > 3 ripe bananas > 115 g/4 oz/0,66 cup raisins or sultanas > > Directions: > > Bananas make this spicy bake delightfully moist. > > 1. Preheat the oven to 180 C/350F/Gas 4. Lightly grease and line a 28 x 18 cm/11 x 7 in shallow baking tin. > > 2. Sift the flour, bicarbonate of soda and spices into a mixing bowl. Place the vegan sugar in the sieve over the bowl, add some of the flour mixture and rub through the sieve with a wooden spoon. > > 3. Make a well in the centre of the dry ingredients and add the oil, molasses or treacle, malt extract, egg subsitute and orange juice. Mix thoroughly. > > 4. Mash the bananas on a plate. Add the raisins or sultanas to the gingerbread mixture then mix in the mashed bananas. > > 5. Scrape the mixture into the prepared baking tin. Bake for about 35 - 40 minutes or until the centre of the gingerbread springs back when lightly pressed. > > 6. Leave the gingerbread in the tin to cool for 5 minutes, then turn out on to a wire rack to cool completely. Transfer to a board and cut into 20 slices to serve. > > The cake can be stored for a few days - if you can resist it :-) > > Enjoy!! > > Serves: 20 slices > > Preparation time: 1 hour > Quote Link to comment Share on other sites More sharing options...
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